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Creamy Cheesy Chicken Alfredo Wraps

Delightful and satisfying wraps that combine tender chicken breast with creamy Alfredo sauce, all wrapped in soft tortillas, perfect for a quick dinner or lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Season with salt and pepper.
  • 2 tablespoons olive oil For cooking the chicken.
  • 2 cups Alfredo sauce Can be store-bought or homemade.
  • 1 cup shredded mozzarella cheese For topping the wraps.
  • 4 large flour tortillas For wrapping the filling.
Optional Vegetables
  • 1 cup diced spinach Optional for added nutrition.
  • 1 cup mushrooms Diced for added flavor.
  • 1 cup bell peppers Diced for color and taste.

Method
 

Cooking the Chicken
  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a pan over medium-high heat.
  3. Add the chicken and cook for about 6-7 minutes on each side until fully cooked and golden brown.
  4. Remove from the pan and let it rest before slicing.
Preparing the Sauce
  1. In the same pan, reduce the heat and pour in the Alfredo sauce.
  2. Allow it to warm up, stirring occasionally.
Combining Ingredients
  1. Slice the cooked chicken and add it to the warm Alfredo sauce, ensuring all pieces are coated.
Assembling the Wraps
  1. Take a tortilla and place a generous scoop of the chicken and Alfredo mixture in the center.
  2. Sprinkle shredded mozzarella over the top and add any desired veggies.
  3. Fold in the sides of the tortilla and then roll it from the bottom up, enclosing the filling.
Final Cooking
  1. Heat a non-stick skillet over medium heat.
  2. Place the wraps seam-side down and cook for 2-3 minutes on each side until golden and crispy.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For freezing, wrap tightly in foil or freezer-safe bags and they can last up to two months.